Yummy! Crepes

sister herb

Official TTI Chef
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Sweet crepes

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Savory crepes


A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Preparation

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. Sweet crêpes are generally made with wheat flour while savory crêpes are made with non-wheat flours such as buckwheat.

Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.

When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. The name "galette" came from the French word galet ("pebble"), since the first gallettes were made on a large pebble heated in a fire. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Mille crêpes is a French cake made of many crêpe layers. The word mille means "a thousand", implying the many layers of crêpe. Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit upon presentation.

Swedish pancakes, also called Nordic pancakes, are similar to the French crêpes. In some of the Nordic countries they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savory fillings. Traditional Swedish variations can be exotic. Beside the usual thin pancakes, called pannkakor, which resembles the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with pea soup, the Swedish cuisine has plättar which resemble tiny English pancakes, and are fried several at a time in a special pan. Others resemble German pancakes but include fried pork in the batter (fläskpannkaka); these are baked in the oven. Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. Another special "Swedish pancake" is the äggakaka (eggcake), also called skånsk äggakaka (scanian eggcake), it is almost like an ordinary Swedish pancake but it is a lot thicker and also a lot more difficult to make due to the risk of burning it. It is made in a frying pan and is about 1½ to 2 inches thick and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry jam) or sugar.

The '49er flapjack' is a sourdough crepe which is popular in the United States, getting its name from the popularity of this style of pancake during the gold rush. During the Klondike gold rush of 1898, it was said that a real "Alaskan Sourdough" would just as soon spend a year in the hills without his rifle, as to tough it through without his bubbling sourdough pot. Since food was scarce, food provisions were more valuable than gold. In extreme cold, miners would put the dough ball under their clothes, next to their skin, or tuck it into their bedroll with them at night, anything to keep the yeast in it alive. Because it is similar to a Swedish pancake the 49er is sometimes served with lingonberry sauce, although most often it is rolled up with butter and powdered sugar, or served open faced and topped with maple syrup.

Cherry Kijafa Crêpes are also often common and are made with a traditional crêpe base, but filled with cherries simmered in a Kijafa wine sauce.

Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the Goûter, or Afternoon Tea, in France.

Another special type of crêpe is the Crepini - a fusion of the traditional French crêpe and Russian blini. These crêpes are machine-made, so they're exceptionally thin and elastic.

More about crepes: http://en.wikipedia.org/wiki/Crêpe
 

sister herb

Official TTI Chef
Basic Crepe Recipe

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1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted


Cook's Note
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.

Directions

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Source: http://www.marthastewart.com/335089/simple-crepes

For savory crepes, leave sugar away.
 

sister herb

Official TTI Chef
Spinach-Cheese Stuffed Crepes

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Ingredients:

3 eggs, lightly beaten
1 cup all-purpose flour (plus more if needed)
1-1/4 cups whole milk
3 tablespoons butter, melted
1/4 teaspoon salt

For the filling:

1 package (10-ounce) frozen spinach, defrosted and well drained
1 pound ricotta cheese
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 large egg, lightly beaten
1 cup finely shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese

For the sauce:

3 tablespoons olive oil
1 small yellow onion, finely chopped
6 cloves garlic, finely chopped
4 cups diced (plum) tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped
2 tablespoons chiffonade of fresh basil

Preparation:

In a medium mixing bowl, whisk together the eggs, flour, milk, melted butter and salt until smooth and well combined. Cover and refrigerate for at least one hour to allow the mixture to thicken. While the crêpe batter chills, make the sauce and the filling.

Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent, about 2 minutes. Add the garlic and continue cooking until fragrant, about 1-1/2 minutes longer. Add the tomatoes, oregano and optional crushed red pepper. Stir to combine. Add salt and pepper to taste and allow to simmer, stirring frequently, until slightly thickened, 15 to 20 minutes. Stir in the fresh parsley and basil, remove from the heat and set aside.

Mix the well-drained spinach (see notes) and ricotta cheese in a bowl. Season to taste with salt and pepper, then add the nutmeg and beaten egg. Stir in 1/2 cup of the shredded mozzarella and all of the parmesan. Set aside while you make the crêpes.

Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add about 3 tablespoons of the batter to the center of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears set and "dry" (about 30 seconds), flip it over and cook until barely browned - 20 to 30 seconds more. Transfer to a plate and repeat with the remaining batter. Stack the cooked crêpes on a plate. You should end up with between 14 and 18 total.

Note: If, after making the first crêpe, you feel the batter is a little too thin, whisk in a some more flour - 2 or 3 tablespoons should be plenty.


Preheat the oven to 350 F/175 C.

To assemble the dish, spray a 13 x 9-inch baking dish with nonstick spray. Spoon about 1 cup of the marinara in the bottom of the dish and spread around with a spatula. Place one crêpe on a flat surface and spread a scant 1/4 cup of the filling on one side, about 1 inch in from the edges. Gently roll the crepe to form a tube, making sure the filling is evenly distributed. Place seam side down in the prepared baking dish. Repeat with the remaining crêpes. Spoon marinara sauce over the top and sprinkle with the remaining 1/2 cup of mozzarella.

Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake for 30 minutes. Remove the foil and bake for 5 to 7 minutes longer, or until the cheese on top turns a light golden brown.

Allow the dish to stand for about 10 minutes before serving.

Makes about 16 crepes.

Recipe Notes:

It is important to drain the spinach very thoroughly. We recommend placing it in cheesecloth or a clean kitchen towel and wringing out all the excess moisture prior to mixing it with the cheese.

Source: http://www.mygourmetconnection.com/recipes/main-courses/pasta-pizza/spinach-cheese-stuffed-crepes-marinara.PHP
 

sister herb

Official TTI Chef
Citrus Fruit and Ricotta Stuffed Sweet Crepes

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(2 large or 4 medium-small thin crêpes)

Ingredients

1 cup of oatmeal, whole
1 cup of egg whites
1 pink grapefruit, peeled and sectioned
2 clementines, peeled and sectionned
Zest of one lime
1/2 cup of heavy cream, whipped
1/2 cup of ricotta cheese
2 Tbsp of sugar
Maple syrup
Directions: In a blender, blend the oatmeal until it becomes a powder (about 2 minutes).

In a mixing bowl, blend together the powdered oatmeal, the egg whites and 1 Tbsp of sugar. This will yield a little more than a cup of batter. Set aside. In a second mixing bowl, whip the heavy cream for about 4-5 minutes while slowly adding 1 Tbsp of sugar (you can also use store bought whipped cream, I won’t tell). Add the ricotta, 1 Tbsp of minced lime zest (save the rest of the zest for garnish) and gently fold into the whipped cream. Refrigerate for now. In a non stick pan on medium high heat, add half the batter for two large crêpes or 1/4 of the batter for four medium ones, and cook for about 1-2 minutes on each side. When you’re ready to serve, add a scoop of the ricotta whipped cream mixture and the citrus fruit to the centre of your crêpe and wrap it all up. You can insert a toothpick at the top if the crêpe doesn’t stay folded. Add the rest of the lime zest for garnish. Oh and don’t forget the syrup!

Source: http://theportobellas.com/2013/04/09/citrus-fruit-and-ricotta-stuffed-sweet-crepes/
 

sister herb

Official TTI Chef
Muesli Crepe Sandwich Filled with Fruit and Cream Cheese

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2 eggs
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) vanilla extract
3/4 cup (180 mL) milk
2 tbsp (30 mL) butter, melted and cooled to room temperature
3/4 cup (180 mL) flour
1/2 cup (125 mL) muesli

Butter, for cooking

4 oz (125 g) cream cheese, softened
3 tbsp (45 mL) milk
3 tbsp (45 mL) maple syrup or honey
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1 Pinch of ground cardamom (optional)
1 1/3 cups (330 mL) fresh fruit or
frozen fruit, defrosted or chopped fruits

In a bowl, beat eggs with maple syrup and vanilla extract. Stir in milk then butter.

In a large bowl, combine flour and muesli. Make a well in centre and pour in egg mixture. Stir until smooth.

In a skillet over medium heat melt a little butter. Pour in 2 tbsp (30 mL) of batter at a time, to make 8 to 10 small crepes.

Spread batter, if necessary, using back of a spoon. Cook for about 2 minutes per side or until crêpes are golden.

Meanwhile, using an electric mixer, beat cream cheese with milk. Add honey and spices until well blended. Fold fruit into cream cheese mixture.

On each serving plate, place a crepe, fill with cream cheese and fruit mixture, top with a second crêpe and garnish with a little more cream cheese and fruit mixture. Serve immediately.

Tips:
You can prepare everything ahead, assembling at the last minute.
Crepes can be frozen and warmed up before serving.
For a change of taste, try with Ricotta, Mascarpone, Brie, etc.
Instead of cream mixture, use softened vanilla ice cream.

Source: http://www.dairygoodness.ca/recipes/muesli-crepe-sandwich-filled-with-fruit-and-cream-cheese
 

sister herb

Official TTI Chef
Finnish Pancakes (my own recipe)

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5 dl milk
2 eggs
1/2 dl sugar
pinch of salt
1/2 dl vegetable oil (we usually use rapeseed oil) or melted butter
2,5 dl wheat flour (or barley flour)

vegetable oil or butter for frying

Lightly whisk the eggs and the salt with the milk. Add sugar. Add the flour in a thin stream little at a time, whisking continually to avoid the forming of lumps. Finally add the melted butter which helps to prevent the pancakes from sticking to the pan during frying.

Cover the batter and let it stand for 1/2 to 1 hour for the flour to absorb the liquid.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the pancake batter in a thin layer in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over with a spatula.

Fry the pancakes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.

Continue frying with the rest of the batter.

Serve with jam (strawberry jam is traditional in here), with ice cream or vanilla sauce.

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You can use same basic recipe also for savory pancakes (just leave sugar away and add 1/2 tl salt).

To these pancakes I added 2 dl chopped spinach and 1 dl grated carrot:

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Wild nettle pancakes with lingonberry jam:

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Another version of the sweet pancakes:

Peel few apples, remove the core and cut to thin rings.
Pour the pancake dough dose to the pan, add apple ring on the top plus springle cinnamon on it.

Like this:

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Cariad

Junior Member
Very nice recipes with crepes. I know them as pancakes. :) same basic recipe. Traditionally christians have crepes (pancakes) on Shrove Tuesday. Before they start the fast for Lent. It was a way to use up perishable food like egg, and milk because we give up such things for Lent. So eat them as pancakes rather than waste.. It is bad to waste food. I like mine with Lemon. :)
 

Cariad

Junior Member
Welsh cakes.

These are somewhere between a crepe and a scone. :) cooked on a griddle but they can be cooked as well in a heavy based fry pan if you don't have a griddle.

Ingredients

  • 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
  • 1 pinch of salt
  • 100g of butter, or margarine, plus extra for cooking
  • 50g of caster sugar, plus extra for sprinkling
  • 50g of currants
  • 1 egg, beaten with 3 tbsp milk
1
Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well
2
Pour the egg mixture in and mix until you have a stiff dough
3
Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter
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4
Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly
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5
Serve immediately sprinkled with a little extra caster sugar
 

sister herb

Official TTI Chef
Sister Herb.. What is a lingonberry plz? Is it like raspberry or loganberry?

No, lingonberry is a wild berry, growing in the forests. Little berries are quite sour and we eat them mashed or as lightly sugared jam with some foods like caggabe rolls, cabbage casserole, liver casserole or with spinach or wild nettle pancakes. Or we make some sweet porridge from them or pies or...

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Cariad

Junior Member
Thank you. :) it looks a little bit like a cranberry. I don't think we have lingonberries in the UK .. At least not that I have ever seen.
 

sister herb

Official TTI Chef
Very nice recipes with crepes. I know them as pancakes. :) same basic recipe. Traditionally christians have crepes (pancakes) on Shrove Tuesday. Before they start the fast for Lent. It was a way to use up perishable food like egg, and milk because we give up such things for Lent. So eat them as pancakes rather than waste.. It is bad to waste food. I like mine with Lemon. :)

That´s a familiar tradition in here Finland too. Still many people feel that the Shrove Tuesday and at the every Thursday they like to eat peasoup and as the dessert crepes or pancakes (we call them as "lettu" ). This tradition comes from the time when Finland was still the Catholic country and people fasted at many days (also before the Easter) and they needed to eat strong food (peasoup with a lot of pork) before it.

Have you heard the Russian blinis (pancakes)? They too are traditional food at the Shrove Tuesday to some people here, because of the same reasons you mentioned.
 

sister herb

Official TTI Chef
I am thinking maybe cranberries could be used to the same effect in a recipe ..ya.:)

Yes, cranberries works too. But lingonberries are a bit sweeter than cranberries.

I got just today 5 liters of cranberries. I´ll make cranberry soup tomorrow. :)
 

Cariad

Junior Member
That´s a familiar tradition in here Finland too. Still many people feel that the Shrove Tuesday and at the every Thursday they like to eat peasoup and as the dessert crepes or pancakes (we call them as "lettu" ). This tradition comes from the time when Finland was still the Catholic country and people fasted at many days (also before the Easter) and they needed to eat strong food (peasoup with a lot of pork) before it.

Have you heard the Russian blinis (pancakes)? They too are traditional food at the Shrove Tuesday to some people here, because of the same reasons you mentioned.

Pea soup and PORK! :eek: :D The fast of Lent is from Ash Wednesday (after Shrove Tuesday) till Easter. 40 days.

Yes I know of blinis, little pancakes. Maybe pancakes are popular in many cultures. I had them in Morocco, they have different types usually at breakfast with fig jam. Some I found to be heavy and rather greasy, and they were made more like a very thin pastry rather than a batter. I preferred the ones made with batter method.
 

Cariad

Junior Member
Yes, cranberries works too. But lingonberries are a bit sweeter than cranberries.

I got just today 5 liters of cranberries. I´ll make cranberry soup tomorrow. :)
Don't know of Cranberry soup.. Usually as a sauce served with meat like turkey or chicken. As vegetarian I have not had reason to try it. Although I like cranberry juice as a drink... I think it's quite good for you health wise.
 

sister herb

Official TTI Chef
I´ll post later recipe of cranberry soup (and picture too when I have made some). Now it´s my bed time. I better go to see dreams about sweets...

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